Steak and Eggs Breakfast with Homemade Hash Browns

 

 

 

Ingredients:

For the Steak and Eggs:

2 boneless rib-eye steaks (about 10 ounces each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 large eggs
2 tablespoons butter
For the Homemade Hash Browns:

2 large Russet potatoes, peeled and grated
1 small onion, finely chopped
2 tablespoons butter
Salt and freshly ground black pepper, to taste

Directions:

Prepare the Hash Browns:

Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
In a bowl, combine the grated potatoes, chopped onion, salt, and pepper.
In a large skillet, melt butter over medium heat.
Add the potato mixture, pressing it down to form an even layer.
Cook for about 5-7 minutes until the bottom is golden brown.
Flip the hash browns and cook for an additional 5-7 minutes until the other side is golden and crispy.
Remove from heat and keep warm.
Cook the Steaks:

Season the steaks generously with salt and pepper.
In the same skillet, heat olive oil over medium-high heat.
Add the steaks and cook for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.
Remove the steaks from the skillet and let them rest for a few minutes.
Prepare the Eggs:

In the same skillet, melt butter over medium heat.
Crack the eggs into the skillet and cook to your liking—sunny side up, over-easy, or scrambled.
Assemble the Breakfast:

Place a portion of hash browns on each plate.
Top with a steak and a cooked egg.
Serve immediately and enjoy!